Papaya Greens Salad

About Papaya Greens Salad

Ingredients

• Medium ripe papaya, peeled, halved and seeds removed 1
• Rocket leaves 5 to 6
• Romaine lettuce leaves 5 to 6
• Iceberg lettuce leaves 5 to 6
• Ginger 1 inch
• Kasundi mustard 1 tbsp
• Lemon juice 2 tbsps
• Salt to taste
• Black peppercorns, crushed to taste
• Green chilli 1
• Extra virgin olive oil 2 tbsps
• Small radish 1
• Small cucumber 1
• Cherry tomatoes 3 to 4
• Small yellow tomatoes 2 to 3
• Spring onion bulb 1
• Medium green capsicum ¼
• Micro greens for garnishing

How to Make Papaya Greens Salad (Stepwise Photos)

Method

1. Roughly tear rocket, romaine and iceberg lettuce leaves and put into a bowl.
2. To make the dressing, blend together half the papaya, ginger, kasundi mustard, lemon juice, salt, crushed peppercorns, green chilli and extra virgin olive oil in a blender to a smooth mixture.
3. With a vegetable peeler peel the radish and cucumber into ribbons. Place in a mixing bowl.
4. Quarter cherry and yellow tomatoes, diagonally slice spring onion bulb and slice capsicum into thin strips and add all of it to the bowl. Toss.
5. Cut the remaining papaya into slices and add to the bowl. Add salad leaves, 2-3 tablespoons of dressing and mix gently. Add salt and crushed peppercorns and toss.
6. Transfer onto a serving plate. Garnish with micro greens, drizzle some more of the dressing on top. Serve immediately.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps